Warm Chickpea and Quorn Pieces Harissa Stew

Accented with spicy harissa sauce, this satisfying stew with eggplant, red capsicum and Quorn Pieces is a true winter warmer. Drizzle with homemade tahini sauce and serve with baguette bread for a delicious dinner.

Serves 6

45 mins

A Little Effort

2046 kJ
(Per serving)



  • 1 pack (300g) Quorn Pieces
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red capsicum, chopped
  • 2 small eggplants, chopped into 2cm cubes, 650g
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 4 tsp harissa paste
  • 400g tin chopped tomatoes
  • 250ml jarred strained, pureed tomatoes (passata)
  • 125ml vegetable stock
  • 400g tin chickpeas, drained and rinsed
  • 70g feta, crumbled
  • 35g toasted pine nuts
  • 2 tbsp finely chopped fresh coriander

Tahini Sauce:

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • Pinch salt
  • 1 loaf baguette bread, for serving


For the stew:

  1. Heat the oil in a large saucepan over a medium heat. Cook the onion, red capsicum, eggplants, garlic and salt together for 10 minutes or until starting to soften.
  2. Stir in the Quorn Pieces and harissa. Cook for 3 minutes, stirring, until everything is well coated. Stir in the chopped tomatoes, vegetable stock, tomato passata and chickpeas, then bring to a simmer and reduce the heat to medium-low. Cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened.

For the tahini sauce:

Meanwhile, whisk together the tahini, lemon juice, water and salt until smooth.

To serve:

Divide the stew between 6 bowls, drizzle with the tahini sauce and top with feta, pine nuts and coriander.

Tip: Serve also with warm pita bread or couscous.